UJI SHINCHA | SAMIDORI

In this most unusual of springs, Yoshida San's beautiful samidori shincha feels like a breath of fresh air. 

We've had a long relationship with this family's samidori matcha, but this is our first encounter with this beautiful asamushi shincha.  The first aroma coming out of the dry brings the term matsukaze (松風 - wind in the pines) to mind.  The tea brew is thick, with very light ocean notes (nori, sea salt); instead, forest aromas predominate.  The light, sweet and slightly astringent aftertaste is reminiscent of the vitamin C rich, tender tips on grand fir in spring.

Samidori (さみどり) is a very popular cultivar in the Uji region.  Despite being known since the mid-20th century, it is not by Japan’s Ministry of Agriculture an Forestry.  Its name loosely translates as ‘early green’; this hardy cultivar yields beautiful leaves in the chilly, early days of spring.

Tea Info

Brewing Guide

About The Grower

Yoshida San is one of the most meticulous tea artists that we’ve met; the family has been making tea over roughly 300 years, and this is reflected obsessive attention to detail.  In recent years, Yoshida San has launched some single cultivar and two cultivar blends that we are very impressed with.